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Instant Pot Lentil Stew

 

4 Stalks of Celery, chopped

1 Yellow Onion, minced

2 Cloves of Garlic, minced

1-2 Serrano Peppers, minced

2 Tbsp Maple Cream

1 Tbsp Thyme

1 Tbsp Oregano

1 Tbsp Cumin

1 tsp Smoked Paprika

2 Bay Leaves

12 oz Green Lentils, rinsed

2 Cups of Chopped Carrots

4 Cups Vegetable Stock

Salt and Pepper, to taste

6 Cups Baby Spinach

 

Set Instant Pot on Sauté. Put the celery, onion, garlic and serrano peppers in and sauté till onions are sweating, then add the maple cream.

Cook a few more minutes, then add the thyme, oregano, cumin, smoked paprika and bay leaves, stirring to combine. Then add the lentils. carrots, vegetable stock. 

Cover and cook on medium pressure for 20 minutes. Do a quick pressure release and then add the baby spinach. Allow the spinach to wilt, season with salt and pepper to taste and then enjoy!